HARVEST Lesson Plan

LESSONS
T H I S M O N T H ’ S T H E M E :

H E R B S
HARVEST LESSONS ARE A FUN WAY FOR K-4 CLASSROOMS TO EXPLORE,
TASTE AND LEARN ABOUT EATING MORE FRUITS AND VEGETABLES EVERY DAY.

ACTIVITY SUMMARY
ACTIVITY GRADE LEVEL CURRICULUM CONNECTION TIME
#1: Intro to Herbs all Science: geography 10 min.
Literacy: speaking, listening

#2: Observe & Draw all Health: nutrition 15 min.

Herbs Science: classification
Math: measurement
#3: Discuss Local all Science: geography 10 min.
History of Herbs Literacy: listening comprehension

#4: Taste Test: all Science: nutrition 20 min.

Herbal Tea Math: measurement, graphing/tallying
responses
#5: Handmade Tea all Science: nutrition 15 min.
Bags & Tags

#6: Taste Test: all Math: measurement, graphing/tallying 20 min.

Basil Pesto responses

#7: Herb Walk all Science: structure of 30 min.

organisms
#8: Field Guide 3-4 Science: comparison, structure of 15 min.
organisms

#9: Herb Garden 3-4 Writing: explanatory texts 20 min.

Math: measurement, graphing/tallying
responses
#10: Herb Planting 3-4 Science: life cycles 15 min.
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 HARVEST LESSONS | HERBS | PAGE 2

INTRODUCTION ALL GRADES

Focus on the following questions:
GRADES K-2: What are herbs? How do we use them? How are herbs good for our bodies?
How do they taste? Who can name an herb?

GRADES 3-4: What is the history of herbs and what part of the world do they come from?
What herbs grow in our gardens and woods?

ACTIVITY #1 (10 MINUTES) ALL GRADES

INTRO TO HERBS
WHAT IS AN HERB? An herb is defined as a nonwoody, seedbearing plant, or part of a
plant that is used for food, medicine or flavoring. When we use a plant for its flavors, we call
it a “culinary herb” and when we use it for its healing qualities, we call it a “medicinal herb”
but there is a lot of overlap, and our favorite herbs for flavor may also help our bodies in
different ways.

WHAT PART OF THE PLANT DO WE USE? Often we use the leaves of herbs, but seeds,
and roots often have culinary and medicinal uses too.

ACTIVITY #2 (15 MINUTES) ALL GRADES

OBSERVE & DRAW HERBS

Pass around examples of dried and fresh herbs if available. What are the differences
between the two? What do you notice about the plant? What shape are the leaves? What
shape is the stem? What foods does each herb smell like?

Rub the leaves and then smell your fingers. Cater the discussion to age levels and
appropriateness/knowledge. Have students draw and make observations in journals.

GRADES K-2: What color is this? How is it good for you? (Put food on the body). What
part of this plant are we eating? Review that plant part’s job. Where does the plant grow?
(in the garden or in the wild).

GRADES 3-4: Origins: Where does this food come from? Where did it originate, and where
does it grow? Put the food on the map. Find the countries associated with the origin of each
herb, on a map.
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(activity #2, continued)

BASIL
Family: mint
Overview: Originally native to India and other tropical regions of Asia. A common culinary
herb, basil is often used in Italian, and Asian cuisine. Common examples include: pesto
(meaning “pounded or crushed”) and basil-chicken stir fry.
Medicinal Uses: fresh basil has antibacterial, and anti-inflammatory qualities. It can be used
to treat upset stomach, cough, and sore throat.

OREGANO
Family: mint
Overview: A common culinary herb, this plant is native to many countries in Europe and Asia
including Italy, Greece, and Turkey. It is found in cuisines all over the world, but especially
around its native grounds. The name comes from the Greek meaning “mountain joy.” This is
the herb that makes pizza sauce taste so great!
Medicinal Uses: In Ancient Greece, Hippocrates used oregano for treatment of stomach
and respiratory ailments, and still today it is used there to relieve sore throats. In Austrian
herbal medicine, it is used as a tea or ointment to relieve respiratory and gastrointestinal
problems.

MINT
Family: mint
Overview: A favorite herb for its fresh flavor, the most popular varieties, peppermint, and
spearmint are used as culinary herbs in sweet and savory dishes, and as tea.
Medicinal Uses: Mint contains the organic compound menthol, which is used in aiding
digestion, relieving muscle pain, and headache. It is also used as an anti-itch agent to aid
in the relief of bug bites.
Pleasing Smell: Mint is commonly used in aromatherapy (the use of plants and their extract
for the calming benefits of their smells.) In Ancient Greece it was used as a room deodorizer,
and in Ancient Rome the philosopher Pliny recommended that students use it in a wreath
around their neck to “awaken the mind.”

Fun Facts About Plant Families

Many herbs we use are in the mint family, or Lamiaceae. Plants in this family have flowers
with fused petals like lips and opposite alternating leaves, meaning they come out of the
stem on opposite sides, and in alternate directions.

A fun way to tell if a plant is in the mint family is by touching its stem. All plants in this family
have square stems!

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 HARVEST LESSONS | HERBS | PAGE 4

ACTIVITY #3 (10 MINUTES) ALL GRADES

DISCUSS LOCAL HISTORY OF HERBS

In the past, Native Americans relied on plants for healing properties. They had a broad
understanding of the human body. Herbal healers were specialists in the village, but most
families gathered herbs for their own regular use, being careful to take only what they
needed.

Today, many communities still feel a strong spiritual connection between herbs and good
health. Remedy blends were complex and recipes passed down through generations.
Common Native American remedies used herbs that can still be easily found: skunk
cabbage, horsemint, thistle, catnip, dandelion.

There was very little disease in Native American communities, and most of the herbs they
used were to treat common ailments, injuries, and childbirth. When European settlers arrived
they brought with them diseases such as smallpox that Natives were not immune to, and
which killed as many as 25 to 50% of tribal populations.
www.everygreenherb.com/nativeAmericans.html

When European settlers arrived, they brought herb seeds from their home countries and
their own knowledge of healing herbs. Native knowledge has contributed much to modern
medicine. Today, herbalists use the knowledge passed down from our ancestors to treat
sickness.

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 HARVEST LESSONS | HERBS | PAGE 5

ACTIVITY #4 (20 MINUTES) ALL GRADES

TASTE TEST: HERBAL TEA

PREPARATION
At home, prepare a variety of teas, and bring in small cups for each student. Suggested
herbal teas include: mint, chamomile, lemon balm, lavender, and tulsi.

Bring paper for labels, ziplock bags, and loose leaves of the teas for children to make their
own tea blends, (see instructions for making your own cloth tea bags)

DISCUSSION
Are all herbs the same? Each herb has different properties that help us in different ways.
Are all herbs safe to eat? Some herbs, like the ones we are going to try today, are safe, and
good for kids. Many herbs are used for medicine, but we do NOT eat them all. Some herbs
are used on our skin, rather than eating.

Some herbs are really strong medicine, and we only need to take a small dose and no more.
You can learn to be an herbalist, with more experience, and learn to harvest plants in the
wild, but you must do it with an adult and be sure to do it safely.

ACTIVITY
Before sampling each tea individually discuss the part of the plant we use and what each
plant does for us. Show a fresh example if possible, or picture or diagram if you are doing this
activity during the winter and don’t have access to fresh herbs. Following the taste test, get
students’ reaction to the taste and chart responses (liked it, loved it, no thank you).

Common Tea Herbs

MINT
Family: Lamiaceae (mint family)
Part of the Plant: leaves
Uses: As a medicinal herb that calms our stomach, helps us sleep, aids headache, and mild
fever. Mint is also commonly used as a culinary herb.

CHAMOMILE
Family: Compositae (daisy family)
Part of the Plant: flower
Uses: Chamomile is great to relax a stomach-ache, lowering fever, and is a calming tea that
is great before bedtime. It can be used topically to wash sores and minor wounds.

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 HARVEST LESSONS | HERBS | PAGE 6

(activity #4, continued)

LEMON BALM
Family: Lamiaceae (mint family)
Part of the Plant: leaves
Uses: As a medicinal herb lemon balm helps headache, fever, toothache, cough, upset
stomach and cramps. Is also commonly used in the kitchen as a culinary herb.

ACTIVITY
After students have tried all the teas, share a blend of the teas, with a little honey or maple
syrup. Usually we don’t drink single herbs, but mix different herbs together. Explain that
students are going to make their own tea blends, and package to take home to their
families.

They may design a label and name for their unique tea blend. Send them home with three
empty tea bags and instructions for their parents on ironing them shut, or use a reusable
cloth tea bag.

DISCUSSION ADD-ON
You can add discussion of marketing techniques and ingredient lists. Companies will often
use techniques to sell us things that aren’t good for us. Have students read the ingredient list
on cans and bottles of iced tea. Ingredients are listed in the order of most to least.

What is the first ingredient? Are there any herbs listed? Can we make a campaign and
labeling to sell healthy teas? Here is a “rethink your drink” short video to show: http://youtu.
be/iP-haqmmXyY.

Making your own tea and adding honey or maple syrup to sweeten is much healthier than
buying prepared iced teas that are loaded with sugar.

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 HARVEST LESSONS | HERBS | PAGE 7

ACTIVITY #5 (15 MINUTES) ALL GRADES

HANDMADE TEA BAGS & PERSONALIZED TAGS

MATERIALS
You will need:
• 1 pair sharp scissors
• 1/2 yard cheesecloth or muslin fabric (found at most hobby/craft/fabric stores)
• variety of loose tea (I chose 6-7 different teas)
• kitchen twine or embroidery thread, various colors
• cardstock, various colors
• 1 clear-drying glue stick
• fine-point Sharpie or black pen
• ruler or measuring tape

DIRECTIONS
To make tea bags:
1. With sharp scissors, cut fabric into a square about 6 x 6 inches.
2. Cut a piece of thread or twine about 17 inches long.
3. Place 1 teaspoon of loose tea in the center of each piece of fabric.
4. Gather up fabric around tea and twist.
5. Tie with kitchen twine or embroidery thread, securing with 1-2 knots.
6. Cut off the excess top fabric. Repeat as needed.

To make personalized tags:

1. Have assembled tea bags nearby. If threads are very long, trim slightly.
2. Fold various colors of cardstock in half.
3. With the cardstock still folded in half, cut out two identical shapes with scissors.
4. Rub glue stick on one of the two identical shapes.
5. Place one end of the kitchen twine (attached to the tea bag) on the glued shape. Place
the other shape on top.
7. Sandwich together and press for a few seconds.
8. Cut string of other end of twine, not attached to tag. Set aside and repeat.
9. With a fine-point Sharpie or pen, write the title of each tea on the tag.
10. Twist the twine around the top of each tea bag (where you knotted it) to keep from
tangling.
11. You’re done!

tips
One teaspoon loose tea is enough for one standard 6 oz. cup of tea.
Colored kitchen twine and embroidery thread will not bleed into the hot tea.
www.thecomfortofcooking.com/2013/05/homemade-tea-bags-personalized-tags

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 HARVEST LESSONS | HERBS | PAGE 8

ACTIVITY #6 (20 MINUTES) ALL GRADES

TASTE TEST: CULINARY HERBS

BASIL PESTO
INGREDIENTS
2 cups packed fresh basil leaves
2 cloves garlic
1/4 cup pine nuts (common allergen, can be replaced with sunflower seeds for a nut-
free and less expensive ingredient; other nuts also work well, such as walnuts)
2/3 cup extra-virgin olive oil, divided
Kosher salt and freshly ground black pepper, to taste
1/2 cup freshly grated Pecorino or parmesan cheese

DIRECTIONS
Combine the basil, garlic, and pine nuts in a food processor and pulse until coarsely
chopped. Add 1/2 cup of the oil and process until fully incorporated and smooth.
Season with salt and pepper.

If using immediately, add all the remaining oil and pulse until smooth. Transfer the
pesto to a large serving bowl and mix in the cheese. If freezing, transfer to an air-tight
container and drizzle remaining oil over the top. Freeze for up to 3 months. Thaw and
stir in cheese.

Try on crackers, cucumbers, or bread and be sure to graph results.

Copyright 2003 Television Food Network, G.P. All rights reserved

ACTIVITY #7 (30 MINUTES) ALL GRADES

HERB WALK
Take an herb walk! In the spring or summer, take a walk outside the classroom to identify
some wild herbs that grow outside. Invite a local herbalist to come share their knowledge if
you are not comfortable with the information.

Walking the World in Wonder: A Children’s Herbal, is a great kid (and adult) friendly herb
resource book with photos, descriptions of uses, and recipes. You could bring this along on a
walk, or bring your favorite field guide.
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 HARVEST LESSONS | HERBS | PAGE 9

ACTIVITY #8 (15 MINUTES) GRADES 3-4

FIELD GUIDE
Make a field guide. Assign each student a research project on a specific plant. Have them
create a page to your classroom’s field guide. Photocopies from Walking the World In
Wonder can be used for their resources, and this project could involve computer research.

ACTIVITY #9 (20 MINUTES) GRADES 3-4

HERB GARDEN
Plan your herb garden. What culinary and medicinal herbs will you plant in your herb
garden? Map out your herb garden on graph paper, making it 24 square feet, and write a
paragraph description of your garden. Did you put culinary herbs and medicinal tea herbs?
How do you plan to use the plants? What parts of the plants will you be using?

ACTIVITY #10 (15 MINUTES) GRADES 3-4

HERB PLANTING
Start herb seeds in the classroom. Is there access to a sunny window, or grow lights in the
classroom? Start seeds with students for the school garden, or for students to take home, and
discuss care for the seeds and mature plants. For a fun movement activity with younger kids,
act out the life of a seed. Have students write labels.

CLOSINGS
REFERENCES
Walking in the Woods With Wonder: A Child’s Herbal by Ellen Evert Hopman

ACKNOWLEDGeMENTS
Vermont Harvest of the Month

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